Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

Meat Science

Volumn 64, Issue 2, 2003, Pages 207-214

  Candogan, Kezban ^a   Kolsarici, Nuray ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Beef; Carrageenan; Low fat frankfurters; Pectin; Storage stability

Indexed keywords

STORAGE STABILITY;

BACTERIA; FOOD STORAGE; PH EFFECTS; REFRIGERATION;

MEATS;

BACTERIA; FOOD STORAGE; MEAT; PH; REFRIGERATION;

BACTERIA (MICROORGANISMS);

EID: 0037208128     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00182-1     Document Type: Article

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